| strufoli a Favorite At Italian Weddings. 12 Servings 3 Cups Sifted All-purpose Flour
5 Medium Eggs, Slightly Beaten
1 Egg Yolk
1/4 Cup Solid Shortening, Softened
1 Tablespoon Granulated Sugar
1/4 Teaspoon Salt
1 Tablespoon Grated Lemon Rind
1 Quart Oil For Deep-fat Frying
1 1/2 Cups Honey
1 Tablespoon Grated Orange Rind
2 Tablespoons Colored Sprinkles place 1 1/2 Cups Flour In A Large Mixing Bowl. Make A Hollow In The Center And Pour Eggs Into It. Add Egg Yolk Yolk, Shortening, Sugar, Salt, And Lemon Rind. Work It With A Wooden Spoon Until Dough Forms (add Remaining 1 1/2 Cups Flour As Necessary). Knead Dough On Floured Surface Until Smooth And No Longer Sticky. Cut S Mall Pieces Of Dough And Roll Into Thin Ropes. Cut Ropes Into 1/4-inch Pieces. Roll Each Piece Into A Tiny Ball. heat Oil (at Least 2 Inches In A Deep-fry Pan) To About 370 Degrees F. fry A Handful Of Strufoli At A Time, Until Golden Brown. Remove With A Slotted Spoon; Drain On Paper Towel. melt Honey Over Medium Heat And Stir In Orange Rind. Add Strufoli, Stirring Them In Very Gently With A Wooden Spoon. Coat Them Well With The Honey, Then Remove From Pan And "mound" Them Pyramid-style On A Decorative Platter. Sprinkle With Colored Sprinkles And Let Them Cool. cover With Wax Paper And Store At Room Temperature. They Will Stay Crisp For Several Days. |
